Last weekend mom and I were shopping some of our favorite crafting and discount stores when I happened upon the most wonderful book titled ‘Marshmallow Madness’ by Shauna Sever. You might remember that right before Christmas, we made some peppermint marshmallows and I became instantly hooked on the idea of making my own marshmallows. I’ve gently turned down the corners of so many marshmallow recipes in this book and was excited to learn that the author has a food blog called Piece of Cake. I honestly don’t know how I had missed this blog before, but I am now a faithful stalker. Homemade Marshmallow Creme is the first recipe I have tried from this book, and it is Heavenly. I don’t know why I haven’t been making my own marshmallow cream all along. My family has really been missing out.
If you’ve never made your own marshmallow creme before, prepare to have sticky fingers. You won’t be able to resist dipping your fingers in for a taste.
I have big weekend plans for this marshmallow creme and have a feeling I will be whipping up a second batch. What would you use this marshmallow creme for?
Heavenly Homemade Marshmallow Creme
- [b]the syrup[/b]
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/8 teaspoon salt
- [b]the fluff[/b]
- 2 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- [b]the mallowing[/b]
- 1 1/2 teaspoons pure vanilla extract
- Stir together the sugar, light corn syrup, water, and salt in a small saucepan over high heat. Boil, stirring occasionally, until it reaches 240 degrees.
- Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Start whipping the egg whites to soft peaks on medium speed.
- When the syrup is reaches 240 degrees, set the mixer to low and slowly drizzle a tiny bit of syrup, a couple tablespoons’ worth, into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup and then increase the speed to medium-high. Beat until the marshmallow creme is stiff and glossy, 7 to 9 minutes; toward the end of the beating time, beat in the vanilla. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Heavenly Homemade Marshmallow Creme
Ingredients
- the syrup
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/8 teaspoon salt
- the fluff
- 2 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- the mallowing
- 1 1/2 teaspoons pure vanilla extract
Instructions
- Stir together the sugar, light corn syrup, water, and salt in a small saucepan over high heat. Boil, stirring occasionally, until it reaches 240 degrees.
- Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Start whipping the egg whites to soft peaks on medium speed.
- When the syrup is reaches 240 degrees, set the mixer to low and slowly drizzle a tiny bit of syrup, a couple tablespoons' worth, into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup and then increase the speed to medium-high. Beat until the marshmallow creme is stiff and glossy, 7 to 9 minutes; toward the end of the beating time, beat in the vanilla. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Andrea Kruse says
January 24, 2013 at 12:13 PMOh, my goodness! I might have died and gone to heaven! I was just thinking of all the sinful things I wanted to bake this weekend… and then realized I didn’t have a jar of marshmallow cream (I never keep it on hand… blech!). I too am head over heels for homemade marshmallows and know this will taste just as amazing!! Thanks for indulging my geeky DIY obsession. 🙂
Leah CB says
January 24, 2013 at 1:42 PMThis sounds very similar to White Mountain Frosting. It’s sooo good on Chocolate Cake or cupcakes. Marshmallow cream is delicious on peanut butter chocolate ice cream.
Dijah A says
January 24, 2013 at 2:17 PMThat looks amazing. We’ll be giving it a go!
Kristin says
January 24, 2013 at 2:32 PMOK, I think I just died and went to heaven!
Kelsey Apley says
January 24, 2013 at 4:31 PMsounds so good!! Never thought to make my own!!
Jen Almond says
January 26, 2013 at 2:49 AMThis is awesome! Pinning to try later! Thanks, I found you from Six Sister’s Stuff. 🙂
Leigh Anne says
January 26, 2013 at 4:43 PMI use marshmallow cream in fudge and it’s delicious but I bet homemade would make it even better. I’d love for you to come over and join my Finding the Pretty & Delicious Linky Party.
http://www.yourhomebasedmom.com/finding-the-pretty-delicious-linky-party-2/
Danielle says
February 6, 2013 at 2:57 PMMy aunt uses egg white powder so we don’t have to worry about the raw egg in her fluff. Sooo good! I’m totally trying this recipe 🙂
RANDY FULGHAM says
February 10, 2013 at 5:45 PMlooks so good wish I had some now…
Jeffrey says
February 12, 2013 at 8:29 AMI’ve never made my own marshmallow creme, looks like fun. I’m thinking a s’mores cake with this in between layers of chocolate cake!
Lisa R says
February 16, 2013 at 8:47 PMis this like Fluff ’cause i never tried that one , this sounds good
sibabe64 at ptd dot net
Jo-Ann Brightman says
March 11, 2013 at 4:34 PMI haven’t made marshmallow cream in ages. This recipe brings back all the memories of how delicious it is and how many ways it can be used- if ther is any left over
Melissa says
November 11, 2013 at 12:35 PMHow much does this make?
Angela says
November 11, 2013 at 2:43 PMThis recipe yields about 2 cups.
Shauna says
November 11, 2013 at 5:30 PMHi Angela!
Thanks so much for finding me, so I could find YOU! Your fluff looks fab. I still can’t keep from putting half in my face directly from the bowl every time I make it!
Angela says
November 11, 2013 at 5:41 PMThanks Shauna! I was thrilled to find your book at the craft store, and look forward to trying many more of your wonderful recipes. 🙂